U.S. patent number 5,665,406 [Application Number 08/578,608] was granted by the patent office on 1997-09-09 for polyol coated chewing gum having improved shelf life and method of making.
This patent grant is currently assigned to Wm. Wrigley Jr. Company. Invention is credited to Kevin B. Broderick, Jeffrey S. Hook, Marc A. Meyers, Michael A. Reed, Lindell C. Richey, Henry T. Tyrpin, Robert J. Yatka.
United States Patent |
5,665,406 |
Reed , et al. |
September 9, 1997 |
Polyol coated chewing gum having improved shelf life and method of
making
Abstract
A dual composition hard coated chewing gum is provided, which
exhibits improved long-term shelf stability under storage
conditions involving constant exposure to the moisture contained in
the atmosphere. The dual composition hard coated chewing gum is
ideally suited for pellet chewing gum having pellet shapes which
cannot be easily protected from atmospheric moisture by packaging.
The dual composition hard coated chewing gum has a gum center which
includes a gum base, a bulk portion and one or more flavoring
agents. The dual composition hard coated chewing gum also has an
outer coating which includes layers which contain from about 50 to
about 100% of at least two different polyols preferably lactitol,
maltitol, hydrogenated isomaltulose or erythritol. A method of
preparing the dual composition hard coated chewing gum is also
provided. Lactitol, maltitol or hydrogenated isomaltulose is
preferably applied first, and the covered with an erythritol
coating.
Inventors: |
Reed; Michael A. (Merrillville,
IN), Richey; Lindell C. (Lake Zurich, IL), Hook; Jeffrey
S. (Berwyn, IL), Yatka; Robert J. (Orland Park, IL),
Tyrpin; Henry T. (Midlothian, IL), Broderick; Kevin B.
(Berwyn, IL), Meyers; Marc A. (Naperville, IL) |
Assignee: |
Wm. Wrigley Jr. Company
(Chicago, IL)
|
Family
ID: |
34811923 |
Appl.
No.: |
08/578,608 |
Filed: |
December 27, 1995 |
PCT
Filed: |
September 15, 1993 |
PCT No.: |
PCT/US93/08730 |
371
Date: |
December 27, 1995 |
102(e)
Date: |
December 27, 1995 |
PCT
Pub. No.: |
WO95/07622 |
PCT
Pub. Date: |
March 23, 1995 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
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857577 |
Mar 26, 1992 |
5270061 |
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855251 |
Mar 23, 1992 |
5248508 |
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Current U.S.
Class: |
426/5; 426/6 |
Current CPC
Class: |
A23G
4/046 (20130101); A23G 4/10 (20130101); A23G
4/20 (20130101) |
Current International
Class: |
A23G
4/04 (20060101); A23G 4/02 (20060101); A23G
4/00 (20060101); A23G 003/30 () |
Field of
Search: |
;426/3,4,5,6 |
References Cited
[Referenced By]
U.S. Patent Documents
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Aug 1994 |
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WO |
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WO9508925 |
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Apr 1995 |
|
WO |
|
Other References
(anon.) Lacty.RTM., A New Bulk Sweetner, Confectionary Production,
p. 656 (Sep., 1990). .
Ir. I. H. Blankers, PURAC biochem bv, LACTY.RTM.--A Unique Reduced
Calorie Sweetner (Oct., 1992). .
CCA biochem b.v., Application Information, Hard Panned Chewing Gum
(undated, 1 page). .
CCA biochem b.v., Application Information, Starting Point
Formulation for a Lacty.RTM.-containing Chocolate and Chewing Gum
(undated, 1 page). .
CCA biochem b.v., International Approval Situation for Lactitol
(1988) (1 page). .
CCA biochem bv, LACTY.RTM./ A New Reduced Calorie Sweetner
(undated). .
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.
Ir. C.H. den Uijl, CCA biochem bv, LACTY.RTM., Properties and
Applications of this New Reduced Calorie Sweetner (1987). .
Palatinit.RTM. Coating Literature, Palatinit Sussungsmittel GmbH
(undated, pp. 73-76). .
Palantinit.RTM.-INFOPAC, Palatinit Sussungsmittel GmbH (undated,
about 100 pages). .
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.
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(undated)..
|
Primary Examiner: Corbin; Arthur L.
Attorney, Agent or Firm: Brinks Hofer Gilson & Lione
Parent Case Text
CROSS-REFERENCE TO RELATED APPLICATION
This is a continuation-in-part of application Ser. No. 07/857,577,
filed Mar. 26, 1992, by Michael A. Reed and Ulesses P. Orr, now
U.S. Pat. No. 5,270,061; and a continuation-in-part of application
Ser. No. 07/855,251, filed Mar. 23, 1992, by Michael A. Reed and
Jeffrey S. Hook, now U.S. Pat. No. 5,248,508.
Claims
We claim:
1. A dual composition hard coated chewing gum, comprising:
from about 35 to about 90 weight percent of a gum center, including
a bulk portion, a chewing gum base and one or more flavoring
agents; and
from about 10 to about 65 weight percent of an outer coating
containing from about 50 to about 100%, by weight, of at least one
polyol selected from the group consisting of lactitol, maltitol,
hydrogenated isomaltulose and erythritol, and which comprises at
least two sequential layers, each containing about 50 to about
100%, by weight, of at least one polyol selected from the group
consisting of lactitol, maltitol, hydrogenated isomaltulose and
erythritol;
the layers constituting an inner component of the outer coating and
an outer component of the outer coating;
the layers of the inner component of the outer coating comprising
at least one polyol selected from the group consisting of lactitol,
maltitol, hydrogenated isomaltulose and erythritol;
the layers of the outer component of the outer coating comprising
at least one polyol selected from the group consisting of lactitol,
maltitol, hydrogenated isomaltulose and erythritol; and wherein
at least one polyol contained in the outer component of the outer
coating is not present in the inner component of the outer
coating.
2. A dual composition hard coated chewing gum according to claim 1,
wherein layers of lactitol, maltitol or hydrogenated isomaltulose,
constituting the inner component of the outer coating, are applied
before layers of erythritol, constituting the outer component of
the outer coating.
3. The dual composition hard coated chewing gum of claim 1 or claim
2, wherein the gum base includes an elastomer selected from the
group consisting of polyisobutylene, isobutylene-isoprene
copolymer, styrene butadiene rubber, natural latexes, and
combinations thereof.
4. The dual composition hard coated chewing gum of claim 1 or claim
2, wherein the gum base includes a resin selected from the group
consisting of polyvinyl acetate, terpene resins, ester gums, and
combinations thereof.
5. The dual composition hard coated chewing gum of claim 1 or claim
2, wherein the gum base includes fats and oils selected from the
group consisting of animal fats, vegetable oils, hydrogenated
vegetable oils, partially hydrogenated vegetable oils, cocoa
butter, and combinations thereof.
6. The dual composition hard coated chewing gum of claim 1 or claim
2, wherein the gum base includes a wax selected from the group
consisting of paraffin wax, microcrystalline wax, candelilla wax,
carnauba wax, polyethylene wax, and combinations thereof.
7. The dual composition hard coated chewing gum of claim 1 or claim
2, wherein the gum base includes a filler component selected from
the group consisting of calcium carbonate, magnesium carbonate,
talc, dicalcium phosphate, and combinations thereof.
8. The dual composition hard coated chewing gum of claim 1 or claim
2, wherein the gum base includes a softener selected from the group
consisting of glycerol monostearate, glycerol triacetate, and
combinations thereof.
9. The dual composition hard coated chewing gum of claim 1 or claim
2, wherein the layers of the outer coating include at least about
90% polyol, by weight.
10. The dual composition hard coated chewing gum of claim 1 or
claim 2, wherein the layers of the inner component include from
about 50 to 100%, by weight, of at least one polyol selected from
the group consisting of lactitol, maltitol and hydrogenated
isomaltulose.
11. The dual composition hard coated chewing gum of claim 1 or
claim 2, wherein the layers of the inner component include at least
about 90%, by weight, of at least one polyol selected from the
group consisting of lactitol, maltitol and hydrogenated
isomaltulose.
12. The dual composition hard coated chewing gum of claim 1 or
claim 2, wherein the layers of the outer component include from
about 50 to 100%, by weight, of erythritol.
13. The dual composition hard coated chewing gum of claim 1 or
claim 2, wherein the layers of the outer component include at least
about 90%, by weight, of erythritol.
14. A dual composition hard coated chewing gum, comprising:
from about 35 to about 90 weight percent of a gum center which
includes a gum base, a bulk portion, and one or more flavoring
agents; and
from about 10 to about 65 weight percent of a dual composition hard
outer coating which includes sequentially added layers, each layer
comprising
(a) from about 50 to 100% lactitol by weight;
(b) from about 50 to 100% maltitol by weight;
(c) from about 50 to 100% hydrogenated isomaltulose by weight;
or
(d) from about 50 to 100% erythritol by weight;
the layers constituting an inner component of the outer coating and
an outer component of the outer coating;
the layers of the inner component of the outer coating comprising
at least one polyol selected from the group consisting of lactitol,
maltitol, hydrogenated isomaltulose and erythritol;
the layers of the outer component of the outer coating comprising
at least one polyol selected from the group consisting of lactitol,
maltitol, hydrogenated isomaltulose and erythritol; and wherein
at least one polyol contained in the outer component of the outer
coating is not present in the inner component of the outer
coating.
15. The dual composition hard coated chewing gum of claim 14,
wherein the bulk portion includes a sugarless sweetener selected
from the group consisting of sorbitol, mannitol, xylitol,
hydrogenated starch hydrolysates, lactitol, maltitol, erythritol,
hydrogenated isomaltulose, and combinations thereof.
16. The dual composition hard coated chewing gum of claim 14,
wherein the bulk portion includes a high intensity sweetener
selected from the group consisting of sucralose, aspartame, salts
of acesulfame, alitame, saccharin and its salts, cyclamic acid and
its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and
combinations thereof.
17. The dual composition hard coated chewing gum of claim 14,
wherein the gum center constitutes from about 50 to about 80 weight
percent of the dual composition hard coated chewing gum and the
outer coating constitutes from about 20 to about 50 weight percent
of the dual composition hard coated chewing gum.
18. The dual composition hard coated chewing gum of claim 14,
wherein the layers of the outer coating each include at least about
90% of at least two polyols selected from the group consisting of
lactitol, maltitol, hydrogenated isomaltulose and erythritol.
19. The dual composition hard coated chewing gum of claim 14,
wherein the layers of the inner component include at least about
90% lactitol, maltitol or hydrogenated isomaltulose, by weight; and
wherein the layers of the outer component include at least about
90% erythritol, by weight.
20. A method of forming a dual composition hard coated chewing gum,
comprising the steps of:
(1) forming a gum center including a bulk portion, a chewing gum
base portion and one or more flavoring agents;
(2) forming a first polyol liquid coating syrup comprising solvent
and from about 50% to the point of saturation of at least one
polyol selected from the group consisting of lactitol, maltitol,
hydrogenated isomaltulose and erythritol, by weight of the polyol
liquid coating syrup;
(3) applying a plurality of coats of the first polyol liquid
coating syrup to the gum center;
(4) forming a second polyol liquid coating syrup comprising solvent
and from about 50% to the point of saturation of at least one
polyol selected from the group consisting of lactitol, maltitol,
hydrogenated isomaltulose and erythritol, by weight of the polyol
liquid coating syrup, the composition of the second polyol liquid
coating syrup containing a different polyol than the composition of
the first polyol liquid coating syrup;
(5) applying a plurality of coats of the second polyol liquid
coating syrup to the gum center which has been coated with the
first polyol; and
(6) evaporating the solvent from each coat of the first and second
polyol liquid coating syrups, prior to applying the next coat;
wherein
the number of coats applied in steps (3) and (5) being sufficient
to provide a coating of from about 10 to about 65 weight percent of
the total coated chewing gum product, constituting an inner
component of the outer coating and an outer component of the outer
coating;
the layers of the inner component of the outer coating comprise at
least one polyol selected from the group consisting of lactitol,
maltitol, hydrogenated isomaltulose and erythritol;
the layers of the outer component of the outer coating comprise at
least one polyol selected from the group consisting of lactitol,
maltitol, hydrogenated isomaltulose and erythritol; and wherein
at least one polyol contained in the outer component of the outer
coating is not present in the inner component of the outer
coating.
21. The method of claim 20, wherein the first and second liquid
coating syrups each comprise at least about 30% polyol, by weight
of the respective liquid coating syrup.
22. The method of claim 20, wherein the liquid coating syrup
further comprises a flavoring agent.
23. The method of claim 20, wherein the liquid coating syrup
further comprises a whitener.
24. The method of claim 20, wherein the liquid coating syrup
further comprises an artificial sweetener.
25. The method of claim 20, wherein the liquid coating syrup is
applied to the chewing gum center by spraying.
26. The method of claim 20, wherein the solvent for the liquid
coating syrup comprises water.
27. The method of claim 20, wherein layers of the outer coating
include at least two polyols selected from the group consisting of
lactitol, maltitol, hydrogenated isomaltulose and erythritol.
28. The method of one of claims 20-27, wherein layers of polyol
coating containing at least one polyol selected from the group
consisting of lactitol, maltitol and hydrogenated isomaltulose are
applied before layers of coating containing erythritol.
Description
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention relates to a hard-coated chewing gum with dual
polyol coatings (i.e., coatings of two or more polyols), having an
extended shelf life.
2. Discussion of Related Art
This invention relates to a hard-coated chewing gum in which the
hard coating is composed of two or more polyols, having an improved
coating quality and extended shelf life.
Specifically, this invention relates to a chewing gum in pellet
form, having one or more sequentially added coats of polyols,
preferably selected from the group consisting of lactitol,
maltitol, hydrogenated isomaltulose and erythritol. The hard
pellets are prepared by coating a gum core with syrups of two or
more polyols. The coated gum has improved coating quality and
longer shelf life.
Chewing gums, including pellet chewing gums, are frequently
enclosed with hard or soft coatings. Coatings provide an
opportunity for the manufacturer to vary product characteristics
such as taste, appearance and nutritional value. In recent years,
efforts have been devoted to producing sugarless hard coatings for
use in chewing gum. Sugarless coatings which have been investigated
include coatings containing compounds such as xylitol, sorbitol,
mannitol and hydrogenated starch hydrolysates.
Sugarless xylitol coated pellet gums have become very popular as
products are being manufactured in Europe and Canada. The cost of
xylitol is quite high, and partial replacement of the xylitol in
the coating would be an advantage. Two polyols in the same coating
solution cause problems in the coating process, but sequential
coating of gum pellets with two solutions, each containing a
polyol, one of which is xylitol, was found to be an acceptable
process. U.S. patent application Ser. No. 07/857,577, filed Mar.
26, 1992, by Michael A. Reed and Ulesses P. Orr, now U.S. Pat. No.
5,270,061, taught sequential coating with a combination of
hydrogenated isomaltulose and xylitol. Concurrently filed U.S.
patent application Ser. No. 121,775, filed Sep. 15, 1993, by
Michael A. Reed, Lindell C. Richey, Jeffrey S. Hook and Philip G.
Schnell, now U.S. Pat. No. 5,376,389, discloses hard-coated chewing
gum coated successively with xylitol and another polyol, preferably
lactitol or maltitol.
U.S. Pat. No. 4,792,453, issued Dec. 20, 1988, to Michael A. Reed,
Mansukh M. Patel and Vasek J. Kures, discloses a chewing gum having
a sugarless chewing gum center coated with a syrup containing
hydrogenated isomaltulose. The sugarless center may include various
constituents such as water, an insoluble gum base, a bulking agent,
a softener, an artificial sweetener and a flavoring agent. The
sugarless chewing gum center of the reference has a water content
of less than about 2.5 weight percent, preferably less than about
1.5 weight percent and most preferably less than about 1.0 weight
percent. The use of a center having a low water content, is
intended to prevent or reduce the tendency of the gum center from
being a water donor to the hard coating.
Sugarless gums coated with hydrogenated isomaltulose-containing
syrup possess excellent appearance, taste, texture, mouth feel and
other desirable properties of hard coated chewing gums. Also, it
has been found that the relatively anhydrous gum center has the
capability of pulling moisture from the hydrogenated
isomaltulose-containing coating, causing the coating to exhibit
superior hardness. This moisture-pulling from the gum center is
attributable, in large part, to the use of glycerin as a softener
in the gum center. The moisture-pulling effect is the most
pronounced in hard coated chewing gums which contain moderate or
relatively high amounts of glycerin in the chewing gum center, on
the order of from about 5 to about 15 percent by weight of the
chewing gum center.
The tendency of glycerin to pull moisture from the hydrogenated
isomaltulose-containing coating can operate as a disadvantage in
certain pellet-shaped hard coated chewing gums which, due to their
shape, are difficult to isolate from a moisture-containing
environment by packaging. For example, pellet gum which is shaped
like pillows is difficult to protect from moisture because it is
difficult to form a good quality, low or non-moisture permeable
package which is suitable for these pellets.
Conventional panning procedures generally coat with sucrose, but
recent advances in panning have allowed the use of other
carbohydrate materials to be used in the place of sucrose. Some of
these components include, but are not limited to, dextrose,
maltose, xylitol, hydrogenated isomaltulose and other new polyols
or a combination thereof. These materials may be blended with
panning modifiers including, but not limited to, gum arabic,
maltodextrins, corn syrup, gelatin, cellulose type materials like
carboxymethyl cellulose or hydroxymethyl cellulose, starch and
modified starches, vegetable gums like alginates, locust bean gum,
guar gum and gum tragacanth, insoluble carbonates like calcium
carbonate or magnesium carbonate and talc.
Hydrogenated isomaltulose is a monohydrate. If a hydrogenated
isomaltulose-containing coating on a pellet gum becomes too dry,
e.g. due to the presence of glycerin, the coating becomes more
hygroscopic and absorbs moisture from the surrounding atmosphere.
This continuous drying and absorption of moisture from the
atmosphere reduces the shelf life of the pellet gum by causing the
coating to soften and lose its desirable texture, appearance and
mouth feel. Thus, the coating itself must be sufficiently shelf
stable against moisture absorption so as not to allow the coating
to deteriorate during its shelf life.
Commonly assigned U.S. patent application Ser. No. 07/855,251,
filed Mar. 23, 1992, by Michael A. Reed and Jeffrey S. Hook, now
U.S. Pat. No. 5,248,508, entitled HARD COATED GUM WITH IMPROVED
SHELF LIFE, discloses a chewing gum in pellet form which includes a
center portion and an outer coating which contains hydrogenated
isomaltulose.
Coating with xylitol is described in U.S. Pat. No. 4,105,801,
issued Aug. 8, 1978, to Dogliotti; U.S. Pat. No. 4,127,677, issued
Nov. 28, 1978, to Fronczowski et al.; U.S. Pat. No. 4,146,653,
issued Mar. 27, 1979, to Mader et al.; U.S. Pat. No. 4,681,766,
issued Jul. 21, 1987, to Huzinec et al.; U.S. Pat. No. 4,786,511,
issued Nov. 22, 1988, also to Huzinec et al.; and U.S. Pat. No.
4,828,845, issued May 9, 1989, to Zamudio-Tena et al.
Patents and publications which discuss lactitol include U.S. Pat.
No. 3,973,050, issued Aug. 3, 1976, to Hayashibara et al. (foods
and drinks containing lactitol as a sweetener); U.S. Pat. No.
4,973,486, issued Nov. 27, 1990, to Matsumoto et al. (formulation
of lactitol-containing food); and U.S. Pat. No. 4,999,058, issued
Mar. 12, 1991, and U.S. Pat. No. 5,160,546, issued Nov. 3, 1992,
both to Kawashima et al. (production of lactitol trihydrate; use in
chewing gum, column 6 of each patent); British Patent 1,253,300,
Hayashibara, published Nov. 10, 1971 (food materials containing
lactitol); PCT published Patent Applications WO 90/06317, published
Jun. 14, 1990, and WO 92/16542, published Oct. 1, 1992, both in the
names of Heikkila et al. (preparation of crystalline lactitol and
use as sweetening agent; use in chewing gums mentioned at page 1,
lines 10-11 of '317 and page 5, line 13 of '542); Ir. I. H.
Blankers, PURAC biochem bv, LACTY.RTM.-A UNIQUE REDUCED CALORIE
SWEETENER (October, 1992); CCA biochem b.v., Application
Information, Hard Panned Chewing Gum (undated, 1 page); CCA biochem
b.v., Application Information, Starting Point Formulation for a
Lacty.RTM.-containing Chocolate and Chewing Gum (undated, 1 page);
CCA biochem b.v., INTERNATIONAL APPROVAL SITUATION FOR LACTITOL
(1988)(1 page); CCA biochem bv, LACTY.RTM./A NEW REDUCED CALORIE
SWEETENER (undated)(page 5, use in chewing gum); CCA biochem b.v.,
Product Data, LACTY.RTM.-M (undated, 1 page); Ir. C. H. den Uijl,
CCA biochem by, LACTY.RTM., PROPERTIES AND APPLICATIONS OF THIS NEW
REDUCED CALORIE SWEETENER (1987); (anon.) Lacty.RTM., A New Bulk
Sweetener, CONFECTIONERY PRODUCTION, p. 656 (September 1990); PURAC
biochem, LACTY.RTM. CONTAINING CHEWING GUM (undated, 1 page); and
PURAC biochem, LACTY.RTM./A UNIQUE REDUCED CALORIE SWEETENER
(undated)(page 5, use in chewing gum).
Patents and publications which discuss maltitol include U.S. Pat.
No. 4,556,565, issued Dec. 3, 1985, to Arima et al. (sweetening
compositions comprising maltitol); U.S. Pat. No. 4,623,543, issued
Nov. 18, 1986, to Motegi et al. (non-hygroscopic candies containing
maltitol); U.S. Pat. No. 4,717,765, issued Jan. 5, 1988, to Hirao
et al. (production and use of maltitol anhydrous crystals; used in
chewing gum in Example 12 in column 13); U.S. Pat. No. 4,840,797,
issued Jun. 20, 1989, to Boursier (maltitol coating); U.S. Pat. No.
4,933,188, issued Jun. 12, 1990, to Cherukuri et al. (maltitol
sweetening/bulking agent); U.S. Pat. No. 4,959,225, issued Sep. 25,
1990, to Wong et al. (sweetening compositions comprising maltitol);
and U.S. Pat. No. 5,120,551, issued Jun. 9, 1992, to Yatka et al.
(maltitol syrup); European Patent Publication 0,390,299, published
Oct. 10, 1990, in the names of Bakal et al. (foodstuffs containing
maltitol); and Japanese Patent Publications 53 (1978)-127,858,
published Nov. 8, 1978 in the names of Fukuda et al. (chewing gum
which may include maltitol) and 4 (1992)-287,659, published Oct.
13, 1992, in the names of Shigeni et al. (low-calorie sweetener
containing maltitol).
Hydrogenated isomaltulose is made and sold under the trademark
PALATINIT.RTM. by Palatinit Sussungsmittel GmbH, Germany.
Publications which discuss hydrogenated isomaltulose include PCT
applications WO 89/03170, published Apr. 20, 1989; WO 90/06061,
published Jun. 14, 1990; WO 90/07864, published Jul. 26, 1990; WO
90/13994, published Nov. 29, 1990; and WO 91/03147, published Mar.
21, 1991, all in the names of Yatka et al., which disclose the use
of Palatinit.RTM. hydrogenated isomaltulose coatings;
Palatinit.RTM.-INFOPAC, Palatinit Sussungsmittel GmbH (synergistic
effects appear when PALATINIT.RTM. hydrogenated isomaltulose is
mixed with other sugar alcohols, for example, xylitol, sorbitol, or
Lycasin, or when PALATINIT.RTM. hydrogenated isomaltulose is
sweetened with sweetening agents (saccharin, cyclamate, aspartame);
also formula for chewing gum containing PALATINIT.RTM. hydrogenated
isomaltulose) and Palatinit.RTM. Coating Literature, Palatinit
Sussungsmittel GmbH (coating dragees and panned goods with
PALATINIT.RTM. hydrogenated isomaltulose).
Patents and publications which discuss erythritol include U.S. Pat.
No. 4,902,525, issued Feb. 20, 1990, and U.S. Pat. No. 5,080,916,
issued Jan. 14, 1992, both to Kondou; Japanese Patent Publications
64 (1989)-51,045, published Feb. 27, 1989, in the name of Kondo; 1
(1989)-225,458, published Sep. 8, 1989, in the names of Katsuragi
et al.; 2 (1990)-104,259, published Apr. 17, 1990, in the name of
Ito; 4 (1992)-287,658, published Oct. 13, 1992, in the name of
Kondo; and 4 (1992)-287,659, published Oct. 13, 1992, in the name
of Shigeni et al. (sweetening compositions containing
meso-erythritol); U.S. Pat. No. 5,120,550, issued Jun. 9, 1992, to
Van der Schueren (chewing gum made with sweetening agent containing
erythritol and a liquid sugar); and European Patent Applications
0,009,325, published Apr. 2, 1980, in the name of Beerboom
(reducing dental caries with sugarless chewing gum made with
erythritol); 0,497,439, published Aug. 5, 1992, in the names of
Gonze et al. (sweetener employing spray-dried erythritol);
0,511,761, published Nov. 4, 1992, in the names of Rapaille et al.
(sweetening compositions containing erythritol); and 0,530,995,
published Mar. 10, 1993, in the names of Gonze et al. (lozenge
containing sweetener which is all or partly erythritol or
maltitol).
Other patents and publications which may be of interest include
U.S. Pat. No. 5,017,400, issued May 21, 1991, to Olinger et al.
(non-cariogenic sweetener containing xylitol and maltitol; used in
chewing gums, see Example I in columns 5-6); U.S. Pat. No.
5,135,761, issued Aug. 4, 1992, to Dave et al. (coated chewing gum
with emulsifier subcoat); U.S. Pat. No. 5,144,024, issued Sep. 1,
1992, to Pepper et al. (shelf stable liquid xylitol compositions
comprising polyols such as maltitol); U.S. Pat. No. 5,171,589,
issued Dec. 15, 1992, to Richey et al. (coated chewing gum polished
with colored wax); and PCT published Patent Application WO
91/07100, published May 30, 1991, in the names of Oravainen et al.
(hard candy containing xylitol and optionally maltitol or
lactitol). See also PCT Patent Application PCT/US92/11195, filed
Dec. 23, 1992, in the names of Yatka et al., published Aug. 4, 1994
as PCT Application WO 94/16574 (chewing gum containing
lactitol).
SUMMARY OF THE INVENTION
This invention is directed to a hard-coated chewing gum such as a
pellet chewing gum, whose pellet shape does not lend itself to
packaging of a type that would protect the pellets from atmospheric
moisture. The hard-coated chewing gum is coated successively (i.e.,
not simultaneously) with one or more sequentially added coats of
polyols, preferably selected from the group consisting of lactitol,
maltitol, hydrogenated isomaltulose and erythritol.
Chewing gum pellets are subject to constant exposure to atmospheric
moisture during shelf storage. The present invention provides a
dual composition hard-coated chewing gum which gives improved
coating quality and is shelf stable under these conditions.
According to the present invention, it has been found that
lactitol, maltitol, hydrogenated isomaltulose and erythritol (and
other polyols) may be used in a manner similar to that in which
hydrogenated isomaltulose is used with xylitol, according to the
teaching in U.S. patent application Ser. No. 07/857,577, filed Mar.
26, 1992, by Reed and Orr, now U.S. Pat. No. 5,270,061.
The chewing gum of the invention includes a center portion and an
dual composition outer coating. The outer coating consists of
layers having at least two compositions, preferably selected from
the group consisting of lactitol, maltitol, hydrogenated
isomaltulose and erythritol.
The outer coating preferably contains from about 50 to about 100
weight percent of two polyols. The outer coating may also include
sweeteners, whiteners, colorants, coating adjuvants and
flavors.
The total weight of the coating constitutes from about 10 to about
65 weight percent of the coated chewing gum product.
Any conventional chewing gum center formulation may be used for the
gum center. Preferably, however, the gum center is sugarless and
includes sorbitol, mannitol, xylitol, lactitol, maltitol and/or
hydrogenated starch hydrolyzate, and an aqueous sorbitol liquid. A
number of preferred gum center formulas are set forth in the
Examples. The gum center constitutes from about 35 to about 90
weight percent of the chewing gum product.
With the foregoing in mind, it is a feature and advantage of the
invention to provide a dual composition hard coated chewing gum
which retains its hardness, texture, appearance and mouth feel
during shelf storage which involves constant exposure to the
atmosphere.
It is also a feature and advantage of the invention to provide a
dual composition hard coated shelf-stable chewing gum which does
not absorb significant quantities of moisture from the
atmosphere.
It is also a feature and advantage of the invention to provide a
dual composition hard coated shelf-stable chewing gum which is
suitable for pellet gum having pellet shapes which do not lend
themselves readily to protective packaging with respect to the
atmosphere.
It is also a feature and advantage of the invention to provide a
method of making an improved dual composition hard coated
shelf-stable chewing gum.
The foregoing and other features and advantages of the invention
will become further apparent from the following detailed
description. The detailed description is to be construed as
illustrative rather than limitative, with the scope of the
invention being defined by the appended claims and equivalents
thereof.
DETAILED DESCRIPTION
In accordance with the invention, a dual composition hard coated
chewing gum is provided which has a dual composition hard outer
coating and a softer chewing gum center portion.
As noted in U.S. Pat. Nos. 4,105,801; 4,127,677; 4,146,653;
4,681,766; 4,786,511; and 4,828,845, referred to above, xylitol, a
polyol sugar substitute, can be used to coat various types of
products, including chewing gum. Xylitol makes a quality coating
for chewing gum, and a number of xylitol chewing gum products are
currently on the market in the United States and Europe. Although
the quality of product is good using a xylitol coating, the cost of
xylitol is high.
It has been found, according to the present invention, that
lactitol, maltitol, hydrogenated isomaltulose and erythritol are
other polyol sugar substitutes that can be used in coating hard gum
centers; and in fact, any edible polyol that can be crystallized to
form a quality coating on a pellet may be used according to this
invention.
By combining polyol coatings in this invention, the cost of coating
can be significantly reduced, while still maintaining some of the
advantages of more expensive coatings. Also, by coating a chewing
gum pellet with layers of different polyols, both polyols may give
a significant shelf life improvement to the pellet gum. Moisture
absorption of the pellet may be reduced, giving extended shelf life
to the product in unfavorable storage conditions and packaging
problems.
The invention involves first preparing a soft (by comparison to the
coating which is to follow) chewing gum center portion, and forming
it into gum pellets (typically having a pillow or round shape) by
conventional means. The pelletized chewing gum centers are then
coated with one or more sequentially applied layers of polyol
coatings.
The coating may be accomplished in a traditional manner as
disclosed by one of the aforementioned U.S. Pat. Nos. 4,105,801;
4,127,677; 4,146,653; 4,681,766; 4,786,511; and 4,828,845. A
preferred coating process, applicable to various polyols, is
described below.
The preferred coating process uses solutions of the materials to be
applied. Each coating solution contains one polyol, which should
contain from about 50% polyol solids up to the saturation point of
the polyol in the solvent, and preferably from about 60 to about 75
weight percent polyol solids. The syrups may comprise polyols
dissolved in water or any other food quality solvent in an amount
sufficient to yield a hard coating comprising from about 50 to
about 100 weight percent polyol. More preferably, however, the
syrup will comprise an amount of polyol sufficient to yield a hard
coating comprising greater than about 90 weight percent polyol.
Furthermore, the syrups and thus the layers of coating may contain
minor quantities of other sugar substitutes such as sorbitol and
mannitol in addition to the primary non-xylitol polyol.
Each coating step adds a small amount of polyol, depending on
various factors including chiefly the concentration of the polyol
in the coating syrup. Each individual coating step adds roughly 1%
to the then-current weight of the pellet being coated.
The total amount of these polyol coatings may be from about 10% to
about 65% by weight of the product obtained by the series of
coatings, i.e., after the last coating step, the product contains
from about 10% to about 65% polyol coating and from about 35% to
about 90% gum center, by weight of the total product. Reaching this
weight of coating will typically require from about 10 to about 65
individual coating steps. A preferred product contains from about
20% to about 50% by weight of combined polyol coating and from
about 50 to about 80% gum center.
It is preferred that the polyols in the polyol coatings be selected
from the group consisting of lactitol, maltitol, hydrogenated
isomaltulose and erythritol. It is more highly preferred that
layers of a polyol selected from the group consisting of lactitol,
maltitol and hydrogenated isomaltulose be applied first, and then
coatings of erythritol be applied in a similar fashion over the
lactitol, maltitol or hydrogenated isomaltulose coatings.
The ratio of the first polyol to the second polyol in the coatings
may vary widely, but the ratio is preferably about 1:1.
The dual composition hard outer coating includes layers of at least
two polyol coatings. Each of the two components of the dual
composition hard outer coating may be present as a single layer or
as a plurality of layers. The dual composition hard coating may be
present in any thickness or amount which is commercially
acceptable.
Lactitol and maltitol, preferred for use in the present invention,
are both polyols of the empirical formula C.sub.12 H.sub.24
O.sub.11, and are reduced (hydrogenated) lactose and maltose,
respectively. Lactitol and maltitol differ from the disaccharide
sugars lactose and maltose in that one of the component sugars is
reduced to a linear polyol structure, rather than the ring
structure of the disaccharide sugar. Formal chemical names for
lactitol and maltitol are 4-O-(.beta.-galactosyl)-D-glucitol and
4-O-(.alpha.-glucoparanosyl)-D-glucitol, respectively. The
structural formula for lactitol is given in British Patent
1,253,300, at page 2; in Ir. I. H. Blankers, PURAC biochem by,
LACTY.RTM.-A UNIQUE REDUCED CALORIE SWEETENER (October, 1992), at
pages 2 and 6; and elsewhere in the LACTY.RTM. trade literature.
The structural formula for maltitol is given in U.S. Pat. No.
4,933,188, issued Jun. 12, 1990, to Cherukuri et al., in column 5,
and in European Patent Publication 0,390,299, published Oct. 10,
1990, in the names of Bakal et al., at page 3.
Lactitol is available from Purac America, Inc. in the United
States, or from PURAC biochem in the Netherlands, under the
trademark LACTY.RTM.. Maltitol is available from Roquette
Corporation. Both materials are obtained in a crystalline powder
form and since they are very soluble in water, can form
concentrated coating solutions of 60-80% solids at high
temperature.
Erythritol is a tetrahydic polyol or sugar alcohol, having the
empirical formula C.sub.4 H.sub.10 O.sub.4 and the structural
formula CH.sub.2 COH--CHOH--CHOH--CH.sub.2 OH. It can be obtained
by fermenting glucose with specially selected yeast strains in
appropriate aqueous nutrient media, or by treating an aqueous
alkali carbonate solution of 2-buten-1,4-diol with chlorine, and
saponifying the resulting chlorohydrin. Erythritol is available
from Mitsubishi Kasei America of White Plains, New York; and from
Mitsubishi Kasei Corp., outside the United States, as a powder with
a melting point of about 119.degree. C. It has a sweetness level of
about 75% of that of sucrose, and has good storage stability.
Syrups of erythritol may be formed at room temperature at
concentrations below 40%, its solubility limit at room temperature.
At higher temperatures, syrups of higher concentrations may be
formed. Erythritol is not approved for use in human food products
or chewing gum in the United States. A GRAS affirmation petition
for erythritol as a human food ingredient is being prepared by
Mitsubishi Kasei Corp. Erythritol does not contribute to dental
caries, does not cause gastric distress, and does not contribute
significantly to caloric intake.
Either or both components of the coating may also contain other
ingredients such as flavoring agents, artificial sweeteners and
dispersing agents, coloring agents, film formers and binding
agents. Flavoring agents contemplated by the present invention
include those commonly known in the art such as essential oils,
synthetic flavors or mixtures thereof, including but not limited to
oils derived from plants and fruits such as citrus oils, fruit
essences, peppermint oil, spearmint oil, other mint oils, clove
oil, oil of wintergreen, anise and the like. The flavoring agents
may be added to the coating syrup in an amount such that the
coating will contain from about 0.2 to about 1.2 weight percent
flavoring agent and preferably from about 0.7 to about 1.0 weight
percent flavoring agent.
Artificial sweeteners contemplated for use in the coating include
but are not limited to synthetic substances, saccharin, thaumatin,
alitame, saccharin salts, aspartame, sucralose and acesulfame-K.
The artificial sweetener may be added to the coating syrup in an
amount such that the coating will contain from about 0.05 to about
0.3 weight percent and preferably from about 0.10 to about 0.15
weight percent artificial sweetener.
Dispersing agents are often added to syrup coatings for the purpose
of whitening and tack reduction. Dispersing agents contemplated by
the present invention to be employed in the coating syrup include
titanium dioxide, talc, or any other antistick compound. Titanium
dioxide is a presently preferred dispersing agent of the present
invention. The dispersing agent may be added to the coating syrup
in amounts such that the coating will contain from about 0.1 to
about 1.0 weight percent and preferably from about 0.3 to about 0.6
weight percent of the agent.
Coloring agents are preferably added directly to the syrup in the
dye or lake form. Coloring agents contemplated by the present
invention include food quality dyes. Film formers preferably added
to the syrup, include methyl cellulose, gelatins, hydroxypropyl
cellulose, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl
cellulose and the like and combinations thereof. Binding agents may
be added either as an initial coating on the chewing gum center or
may be added directly into the syrup. Binding agents contemplated
by the present invention include gum arabic, alginate, cellulosics,
vegetable gums and the like.
The softer chewing gum center includes a water soluble bulk
portion, a generally water insoluble chewing gum base and one or
more flavoring agents. The water soluble portion dissipates over a
period of time during chewing, while the gum base portion remains
in the mouth throughout the chewing process.
The insoluble gum base generally includes elastomers, resins, fats,
oils, waxes, softeners and inorganic fillers. The elastomers may
include polyisobutylene, isobutylene-isoprene copolymer, styrene
butadiene rubber and natural latexes such as chicle. The resins may
include polyvinyl acetate, ester gums and terpene resins. Low
molecular weight polyvinyl acetate is a preferred resin. Fats and
oils may include animal fats such as lard and tallow, vegetable
oils such as soybean and cottonseed oils, hydrogenated and
partially hydrogenated vegetable oils and cocoa butter. Commonly
used waxes include petroleum waxes such as paraffin and
microcrystalline wax, natural waxes such as beeswax, candelilla,
carnauba and polyethylene wax. The present invention contemplates
the use of any commercially acceptable chewing gum base.
The gum base typically also includes a filler component such as
calcium carbonate, magnesium carbonate, talc, dicalcium phosphate
and the like; softeners, including glycerol monostearate and
glycerol triacetate; and optional ingredients such as antioxidants,
colors and emulsifiers. The gum base constitutes from about 5 to
about 95% by weight of the chewing gum center, more typically from
about 10 to about 50% by weight of the chewing gum center, and most
commonly from about 25 to about 35% by weight of the chewing gum
center.
The water soluble portion of the chewing gum center may include
softeners, bulk sweeteners, high intensity sweeteners, flavoring
agents and combinations thereof. Softeners such as glycerin are
added to the chewing gum center in order to optimize the
chewability and mouth feel of the gum. The softeners, which are
also known as plasticizers or plasticizing agents, constitute from
about 0.5 to about 15% by weight of the chewing gum center.
Aqueous sweetener solutions such as those containing sorbitol,
hydrogenated starch hydrolysates, syrups of xylitol, lactitol,
maltitol, hydrogenated isomaltulose and other polyols, corn syrup
and combinations thereof, may also be used as softeners and binding
agents in the chewing gum center.
Bulk sweeteners constitute from about 5 to about 90% by weight of
the chewing gum center, more typically from about 20 to about 80%
by weight of the chewing gum center and most commonly from about 30
to about 60% by weight of the chewing gum center. Bulk sweeteners
preferably include sugarless sweeteners and components. Sugarless
sweeteners include components with sweetening characteristics but
are devoid of the commonly known sugars. Sugarless sweeteners
include but are not limited to sugar alcohols such as sorbitol,
mannitol, xylitol, hydrogenated starch hydrolysates, lactitol,
maltitol, hydrogenated isomaltulose, erythritol and the like, alone
or in combination.
High intensity sweeteners may also be present and are commonly used
with sugarless sweeteners. When used, high intensity sweeteners
typically constitute from about 0.001 to about 5% by weight of the
chewing gum center, preferably from about 0.01 to about 1% by
weight of the chewing gum center. Typically, high intensity
sweeteners are at least 20 times sweeter than sucrose. These may
include but are not limited to sucralose, aspartame, salts of
acesulfame, alitame, saccharin and its salts, cyclamic acid and its
salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin and the
like, alone or in combination.
Combinations of sugar and/or sugarless sweeteners may be used in
the chewing gum center. The sweetener may also function in the
chewing gum in whole or in part as a water soluble bulking agent.
The softener may also provide additional sweetness.
The flavoring agent should generally be present in the chewing gum
center in an amount within the range of from about 0.1 to about 15%
by weight of the chewing gum center, preferably from about 0.2 to
about 5% by weight of the chewing gum center, most preferably from
about 0.5 to about 3% by weight of the chewing gum center.
Flavoring agents may include essential oils, synthetic flavors or
mixtures thereof including but not limited to oils derived from
plants and fruits such as citrus oils, fruit essences, peppermint
oil, spearmint oil, other mint oils, clove oil, oil of wintergreen,
anise and the like. Artificial flavoring agents and components may
also be used in the chewing gum center. Natural and artificial
flavoring agents may be combined in any sensorially acceptable
fashion.
Optional ingredients such as colors, emulsifiers, pharmaceutical
agents and additional flavoring agents may also be included in
chewing gum center.
The chewing gum center is generally manufactured by sequentially
adding the various chewing gum ingredients to any commercially
available mixer known in the art. After the ingredients have been
thoroughly mixed, the gum mass is discharged from the mixer and
shaped into the desired form such as by extruding into chunks, or
casting into pellets.
Generally, the ingredients are mixed by first melting the gum base
and adding it to the running mixer. The gum base may alternatively
be melted in the mixer. Color and emulsifiers can be added at this
time.
A softener such as liquid sorbitol solution can be added next along
with syrup and part of the bulk portion. Further parts of the bulk
portion may then be added to the mixer. The flavoring agents are
typically added with the final part of the bulk portion. The entire
mixing process typically takes from five to fifteen minutes,
although longer mixing times are sometimes required. Those skilled
in the art will recognize that variations of this mixing procedure,
or other mixing procedures, may be followed.
After the chewing gum center has been manufactured and shaped, the
polyol-containing coatings can be applied. Pellet or ball gum is
prepared as conventional chewing gum, but formed into pellets that
are pillow-shaped or ball-shaped. The pellets or balls can then be
sugar coated or panned by conventional panning techniques to make a
unique, sugar-coated pellet gum. The polyols used in the coatings
(lactitol, maltitol, hydrogenated isomaltulose or erythritol) are
very stable and highly water soluble, and can be easily added to
water to make a solution prepared for panning. Lactitol, maltitol,
hydrogenated isomaltulose or erythritol may be combined with other
polyols, or used alone in solution as the coating on pellet gum.
Lactitol, maltitol, hydrogenated isomaltulose or erythritol can
also be added as a powder blended with other powders often used in
some types of conventional panning procedures. Using lactitol,
maltitol, hydrogenated isomaltulose or erythritol sweetener
isolates the sweetener from other gum ingredients and may modify
its release rate in chewing gum. Lactitol, maltitol, hydrogenated
isomaltulose or erythritol can also be used as panning modifiers
with other panning materials to improve product quality. Antitack
agents may also be added as panning modifiers, which allow the use
of a variety of carbohydrates and sugar alcohols to be used in the
development of new panned or coated gum products.
The coating is initially present as a liquid syrup which contains
from about 30 to about 80 or 85 weight percent of the coating
ingredients previously described herein, and from about 15 or 20 to
about 70 weight percent of a solvent such as water. In general, the
hard coating process is carried out in a rotating pan. Sugarless
gum center tablets to be coated are placed into the rotating pan to
form a moving mass.
The material or syrup which will eventually form the hard coating
is applied or distributed over the gum center tablets. Flavoring
agents may be added before, during and after applying the syrup to
the gum centers. Once the coating has dried to form a hard surface,
additional syrup additions can be made to produce a plurality of
coatings or multiple layers of hard coating.
In the hard coating panning procedure, syrup is added to the gum
center tablets at a temperature range of from about 100.degree. F.
to about 200.degree. F. Preferably, the syrup temperature is from
about 150.degree. F. to about 170.degree. F. Most preferably, the
syrup temperature should be maintained at about 158.degree. F.
throughout the process in order to prevent the polyol in the syrup
from crystallizing. The syrup may be mixed with, sprayed upon,
poured over, or added to the gum center tablets in any way known to
those skilled in the art.
Each component of the coating on the gum center tablets may be
applied in a single hard layer or in a plurality of hard layers. In
general, a plurality of layers is obtained by applying single
coats, allowing the layers to dry, and then repeating the process.
The amount of solids added by each coating step depends chiefly on
the concentration of the coating syrup. Any number of coats may be
applied to the gum center tablet. Preferably, no more than about 75
coats are applied to the gum center tablets. More preferably, less
than about 60 coats are applied and most preferably, about 30 to
about 60 coats are applied. In any event, the present invention
contemplates applying an amount of syrup sufficient to yield a dual
composition hard coated chewing gum product containing about 10 to
about 65 weight percent coating. Preferably, the final product will
contain from about 20 to about 50 weight percent hard coating.
Those skilled in the art will recognize that in order to obtain a
plurality of hard coated layers, a plurality of premeasured
aliquots of coating syrup may be applied to the gum center tablets.
It is contemplated, however, that the volume of aliquots of syrup
applied to the gum center tablets may vary throughout the coating
procedure.
The present invention contemplates that a flavoring agent may be
added to the syrup, or applied to the gum center tablets while the
syrup coating is drying or after the coating has dried.
Furthermore, the flavoring agent may be applied anywhere within the
sequence of coats, for example, after the third, twelfth,
eighteenth, etc., coats.
Once a coating of syrup is applied to the gum center tablets, the
present invention contemplates drying the wet syrup in an inert
medium. A preferred drying medium comprises air. Preferably, forced
drying air contacts the wet syrup coating in a temperature range of
from about 80.degree. to about 115.degree. F. More preferably, the
drying air is in the temperature range of from about 90.degree. to
about 105.degree. F. The invention also contemplates that the
drying air possess a relative humidity of less than about 15
percent. Preferably, the relative humidity of the drying air is
less than about 8 percent.
The drying air may be passed over and admixed with the syrup coated
gum centers in any way commonly known in the art. Preferably, the
drying air is blown over and around the syrup coated gum center at
a flow rate, for large scale operations, of about 2800 cubic feet
per minute. If lower quantities of material are being processed, or
if smaller equipment is used, lower flow rates would be used. If a
flavoring agent is applied after a syrup coating has been dried,
the present invention contemplates drying the flavoring agent with
or without the use of a drying medium.
A wide range of changes and modifications to the embodiments of the
invention described above will be apparent to persons skilled in
the art. For example, while the invention is described with respect
to hard-coated chewing gum, it will be appreciated that the dual
coating process is applicable to coating other food products, such
as candies, in which a dual polyol coating would have utility.
EXAMPLES
The invention will now be illustrated with Examples, which are not
to be construed as imposing limitations on the invention.
Three gum center compositions, having the formulas in Table I, can
be made on production scale equipment and can be used in various
coating tests.
TABLE I ______________________________________ Center Center Center
Formula A Formula B Formula C
______________________________________ Sorbitol 48.06 43.64 44.06
Base 33.0 33.0 33.0 Calcium Carbonate 13.0 13.0 13.0 Glycerin 4.0
6.5 8.0 Peppermint Flavor 1.8 2.5 1.8 Water -- 0.8 -- Color -- 0.2
-- Encapsulated Aspartame 0.14 0.36 0.14 TOTAL 100.00 100.00 100.00
______________________________________
In addition, gum center formulations in Table II without calcium
carbonate can be used in coating tests.
TABLE II ______________________________________ Center Center
Center Formula D Formula E Formula F
______________________________________ Sorbitol 48.9 48.9 48.9 Base
33.0 33.0 33.0 Mannitol 12.0 10.0 8.0 Glycerin 4.0 6.0 8.0
Peppermint Flavor 1.8 1.8 1.8 Encapsulated Aspartame 0.3 0.3 0.3
TOTAL 100.00 100.00 100.00
______________________________________
Gum center formulations can also be made using hydrogenated starch
hydrolyzates (HSH) that may be evaporated to 80% solids or may also
be coevaporated with glycerin to give various sugar-free center
formulas as in Table III.
TABLE III ______________________________________ Center Center
Center Center Formula G Formula H Formula I Formula J
______________________________________ Sorbitol 44.3 42.3 40.9 40.9
Base 30.0 30.0 33.0 33.0 Mannitol 8.0 12.0 10.0 8.0 HSH 14.0 10.0
-- -- Glycerin 2.0 4.0 4.0 3.0 Peppermint 1.5 1.5 1.8 1.8 Flavor
Encapsulated 0.2 0.2 0.3 0.3 Aspartame Coevaporated HSH/ -- -- 10.0
13.0 Glycerin TOTAL 100.00 100.00 100.00 100.00
______________________________________
The gum center formulations in Table I and II are typical of
anhydrous gum formulations having less than about 1% moisture. In
Table III using HSH and glycerin, formulations contain more than 1%
moisture.
Gum center formulations that contain greater than 1% moisture may
use liquid sorbitol (70% solids) to give center formulations that
are less hygroscopic than the previous formulations in Table I, II
and III. Formulas in Table IV may also be used as needed.
TABLE IV ______________________________________ Center Center
Center Center Center Formula K Formula L Formula M Formula N
Formula 0 ______________________________________ Sorbitol 50.4 47.4
42.9 41.9 41.9 Base 27.0 27.0 35.0 35.0 35.0 Sorbitol 9.0 12.0 10.0
14.0 10.0 Liquid Mannitol 10.0 12.0 10.0 6.0 -- Glycerin 2.0 -- --
1.0 -- Pepper- 1.4 1.4 1.8 1.8 1.8 mint Flavor Encapsu- 0.2 0.2 0.3
0.3 0.3 lated Aspartame Calcium -- -- -- -- 11.0 Carbonate TOTAL
100.00 100.00 100.00 100.00 100.00
______________________________________
Center formulations may also include the other polyols that are
used in the coating. Various levels of lactitol, maltitol,
hydrogenated isomaltulose and erythritol may be used in the center
and may actually be the major component in the center formula as in
Table V.
TABLE V ______________________________________ Center Center Center
Center Formula P Formula Q Formula R Formula S
______________________________________ Base 30.0 30.0 30.0 30.0
Lactitol 55.3 -- -- -- Maltitol -- 58.3 -- -- Hydrogenated -- --
55.3 -- Isomaltulose Erythritol -- -- -- 66.3 HSH 8.0 8.0 8.0 2.0
Glycerin 5.0 2.0 5.0 -- Peppermint 1.5 1.5 1.5 1.5 Flavor
Encapsulated 0.2 0.2 0.2 0.2 Aspartame TOTAL 100.00 100.00 100.00
100.00 ______________________________________
The center formulas in Tables I through V may be the core for any
of the following coating examples using the combination of polyols
of lactitol, maltitol, hydrogenated isomaltulose and
erythritol.
Example 1--HYDROGENATED ISOMALTULOSE AND ERYTHRITOL COATING
Using any center formula from Tables I through V, pellets can be
coated with an erythritol syrup and a hydrogenated isomaltulose
syrup which provide a coating of 48.5% hydrogenated isomaltulose,
46% erythritol, 3.4% gum arabic, 1.2% peppermint flavor and 0.9%
titanium dioxide, then polished with carnauba wax.
The first coating solution (used for the first approximately 20
coats) can contain a 75% hydrogenated isomaltulose solids syrup,
gum arabic as a 33% aqueous solution, and titanium dioxide. The
second coating syrup can contain an 75% erythritol solids syrup,
gum arabic as a 33% aqueous solution, and titanium dioxide. The
second coating solution (used for the last approximately 20 coats)
can contain twice the amount of gum arabic as the first and
substitute erythritol for hydrogenated isomaltulose, but may
otherwise be the same as the first solution. About 40 coats in
total can be applied, with half the flavor added at the 5th coat,
and the other half at the 10th coat. The product will be 34.5%
hydrogenated isomaltulose and erythritol coating, and 65.5% gum
center.
Example 2--LACTITOL AND ERYTHRITOL COATINGS
Using any center formula from Tables I through V, 2500 grams of
pellets can be coated with lactitol in the first coating syrup,
then erythritol in the second coating syrup. For the first coating
syrup, a coating solution of 1200 grams of lactitol, 66 grams of
gum arabic, 10 grams TiO.sub.2 and 933 grams of water can be
prepared, heated to boiling, and held at 160.degree. F. During
coating, half of 5.5 grams of peppermint flavor can be added to
each of the 12th and 20th coats. With the initial piece weight at
1.04 grams, pellets can be coated with lactitol to a piece weight
of 1.33 grams for a product which is 21.8% lactitol coating and
78.2% gum center. For the second coating solution, an erythritol
coating solution can be prepared by mixing 420 grams of erythritol,
38 grams of gum arabic, 10 grams TiO.sub.2 and 236 grams of water.
A 1000 gram quantity of the lactitol-coated gum can then be coated
with the erythritol coating solution to a piece weight of 1.58
grams, for a product which is 34.2% lactitol and erythritol
coating, and 65.8% gum center.
Example 3--MALTITOL AND ERYTHRITOL COATINGS
Using any center formula from Tables I through V, 1500 grams of
pellets can be coated with maltitol in the first coating syrup,
then erythritol in the second coating syrup. A coating solution of
1200 grams of maltitol, 66 grams of gum arabic and 933 grams of
water can be prepared, heated to boiling and held at 160.degree. F.
During coating, half of 6.6 grams of flavor is added to each of the
9th and 12th coats. With the initial piece weight of 0.94 grams,
pellets can be coated with maltitol to a piece weight of 1.18
grams, for a product which is 20.3% maltitol coating and 79.7% gum
center. The erythritol coating solution can be prepared as in
Example 2 and used to overcoat 750 grams of the maltitol coated
pellet to a piece weight of 1.44 grams, for a product which is
34.7% maltitol and erythritol coating, and 65.3% gum center.
Example 4--HYDROGENATED ISOMALTULOSE AND MALTITOL COATING
Using any center formula from Tables I through V, pellets can be
coated with a maltitol syrup and a hydrogenated isomaltulose syrup
which provided a coating of 48% hydrogenated isomaltulose, 48%
maltitol, 1.9% gum arabic, 1.2% peppermint flavor and 0.9% titanium
dioxide, then polished with carnauba wax.
The first coating solution (used for the first approximately 20
coats) can contain a 75% hydrogenated isomaltulose solids syrup,
gum arabic as a 33% aqueous solution, and titanium dioxide. The
second coating syrup can contain an 70% maltitol solids syrup, gum
arabic as a 33% aqueous solution, and titanium dioxide. The second
coating solution (used for the last approximately 20 coats) can
contain the same amount of gum arabic as the first and substitute
maltitol for hydrogenated isomaltulose, as indicated, but is
otherwise the same as the first solution. About 40 coats in total
can be applied, with half the flavor added at the 5th coat, and the
other half at the 10th coat. The product will be 34.5% hydrogenated
isomaltulose and maltitol coating, and 65.5% gum center.
Example 5--LACTITOL AND HYDROGENATED ISOMALTULOSE COATINGS
Using any center formula from Tables I through V, 2500 grams of
pellets can be coated with lactitol in the first coating syrup,
then hydrogenated isomaltulose in the second coating syrup. For the
first coating syrup a coating solution of 1200 grams of lactitol,
66 grams of gum arabic, 10 grams TiO.sub.2 and 933 grams of water
an be prepared and heated to boiling, and held at 160.degree. F.
During coating, half of 5.5 grams of peppermint flavor can be added
to each of the 12th and 20th coats. With the initial piece weight
at 1.04 grams, pellets can be coated with lactitol to a piece
weight of 1.33 grams for a product which is 21.8% lactitol coating
and 78.2% gum center. For the second coating solution, a
hydrogenated isomaltulose coating solution can be prepared by
mixing 420 grams of hydrogenated isomaltulose, 10 grams of gum
arabic, 10 grams TiO.sub.2 and 236 grams of water. A 1000 gram
quantity of the lactitol-coated gum can then be coated with the
hydrogenated isomaltulose coating solution to a piece weight of
1.58 grams, for a product which is 34.2% lactitol and hydrogenated
isomaltulose coating, and 65.8% gum center.
Example 6--MALTITOL AND LACTITOL COATINGS
Using any center formula from Tables I through V, 1500 grams of
pellets can be coated with maltitol in the first coating syrup,
then lactitol in the second coating syrup. A coating solution of
1200 grams of maltitol, 66 grams of gum arabic and 933 grams of
water can be prepared and heated to boiling and held at 160.degree.
F. During coating, half of 6.6 grams of flavor can be added to each
of the 9th and 12th coats. With the initial piece weight of 0.94
grams, pellets can be coated with maltitol to a piece weight of
1.18 grams, for a product which is 20.3% maltitol coating and 79.7
gum center. The lactitol coating solution can be prepared by mixing
1200 grams of lactitol, 20 grams of gum arabic, 10 grams TiO.sub.2
and 900 grams of water and used to coat 1500 grams of the maltitol
coated pellet to a piece weight of 1.44 grams for a product which
is 34.7% maltitol and lactitol coating, and 65.3% center.
Example 7--ERYTHRITOL AND MALTITOL COATINGS
Using any center formula from Tables I through V, 1000 grams of
pellet can be coated by first applying 20 applications of an
erythritol solution containing 900 grams of erythritol, 66 grams of
gum arabic, 10 grams of TiO.sub.2 and 433 grams in the water. With
the initial piece weight of 0.94 grams, pellets can be coated with
erythritol to a piece weight of 1.18 grams, for a product which is
20.3% erythritol coating and 79.7% center. The maltitol coating
solution can be prepared by mixing 1200 grams of maltitol, 20 grams
of gum arabic, 10 grams of TiO.sub.2 and 840 grams of water. A 1000
gram quantity of erythritol-coated gum can then be coated with the
maltitol coating solution to a piece weight of 1.44 grams, for a
product which is 34.7% erythritol and maltitol coating, and 65.3%
center.
It will be appreciated that the addition of some other ingredients,
process steps, materials or components not specifically included
will have an adverse impact on the present invention. The best mode
of the invention may therefore exclude ingredients, process steps,
materials or components other than those listed above for inclusion
or use in the invention.
* * * * *